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Just wanted to let you know this recipe made an appearance at our Easter table yesterday and it was a hit! Super easy to throw together and so delicious!
Susan
This post is sponsored by Kettle Brand, who I love for making classic, delicious kettle chips with nice, normal ingredients – and for helping me create the best cheesy potatoes that have ever ever EVER touched my lips.
B-E-S-T. You guys I haaaaave toooo. These are just plain old the best.
The first time I made these, I took them out of the oven and took a few pictures and tasted a bite and screamed inside my head a little bit. Happy happy joy joy these are my new favorite thing ev-er.
Except surprise! They’re not really new.
My mom has been making the ultimate cheesy potatoes for many moons. As a family, we’ve been pounding whole casserole pans of them at every holiday gathering since I was a little stinker wearing stretch pants with stirrups (is there really any other way?) and a massively large bow nestled in just over my square bangs. Cheesy potatoes are rooted deep in my heritage.
And then in an unexpected turn of cheesy potato events, we went over to our kitchen contractor’s house for dinner and his wife made this potato gratin that was all bubbling and awesome and swimming with caramelized onions and bacon? I think there was bacon – either way, it might have been a top ten highlight of 2014. It was like she KNEW me.
Back up the train, though. Yes, we did go to our kitchen contractor’s house for dinner. Maybe something about watching a person living out of a basement in their pajamas “blogging” day in and day out for a few weeks is enough to prompt an invite for dinner. So now, not only is our contractor the person I have on speed dial to help me be an adult about all kitchen construction related stuffs, but he and his wife are also the nicest people ever who I will always cherish as my cheesy potato gratin friends. Kindred spirits, some might say.
So like usual, I can’t really take credit for the genius of anything here.
These are just like our classic family holiday cheesy potatoes except with a sauteed garlic, fresh herb, grown up (hi Gruyère) cheese update, annnnd they are just like our friends’ cheesy potato gratin – bubbly and golden brown on top – except without the ambition of the caramelized onions because sometimes that is just too much for a regular person.
I’ll end with a story about potato magic.
Once upon a time, you tossed the sliced sweet potatoes and Russet potatoes with a little cream, a generous pinch of salt, and a scoop of sauteed garlic and herbs. You arranged them in a baking dish, layering them with fancy and SUPERDELICIOUS Gruyère cheese. You stole a few bites of cheese because you’re you, and because cheese that costs that much must be enjoyed straight from cutting board to mouth. You sprinkled everything with crushed Kettle Brand chips because Kettle Brand chips are delicious and mom’s cheesy potatoes have crunchies on top. It’s called heritage.
You were sitting on the couch in the other room when you started to smell the cheese bubbling and browning from the kitchen, and you said Oh My Goodness Gracious I Love Cheesy Potatoes. You ran to the kitchen to look through the little window on the oven. You wondered if you died and went to heaven. You took it out, served it to your people, and became everyone’s favorite best friend.
It’s a really happy story, you guys. It’s time to live this destiny.
The Best Garlic Herb Cheesy Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 10–12 as a side 1x
Description
These Garlic Herb Cheesy Potatoes feature sauteed garlic and herbs, two types of potatoes, Gruyère cheese, and a crispy topping.
Ingredients
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/4 cup minced fresh herbs – I used sage and thyme
- 2–3 sweet potatoes (about 3 cups thinly sliced)
- 2–3 Russet potatoes (about 3 cups thinly sliced)
- 1 cup heavy whipping cream
- 1 1/2 teaspoons salt
- 2 cups shredded Gruyère cheese
- 1/2 cup reduced sodium chicken broth
- 3 cups Kettle Brand chips (any flavor), crushed
Instructions
- Preheat the oven to 400 degrees.
- In a small skillet over medium low heat, melt the butter. Add the garlic and herbs and saute until fragrant, 3-5 minutes.
- Slice the sweet potatoes and Russet potatoes into very thin slices (1/4 inch thickness or less). Toss the potatoes with the cream, salt, and herb garlic mixture.
- Arrange half of the potatoes evenly in a 9×13 baking dish. Top with one cup of the cheese and 1/4 cup chicken broth. Arrange the remaining potato slices evenly over the top and cover with the remaining broth, cheese, and crushed chips.
- Cover with foil and bake for 35 minutes. Remove foil and bake for another 15-20 minutes, turning the heat up to 425 for extra browning. There will be some liquid in the bottom of the pan – that is THE MOST DELICIOUS sauce so try to get a little bit of that on each individual serving.
Notes
I’ve used both sea salt and roasted garlic Kettle Brand chips for this recipe – I loved the roasted garlic flavor but the sea salt has a more traditional look and taste.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: American
Keywords: cheesy potatoes, garlic herb potatoes, scalloped potatoes
Thanks again to Kettle Brand for sponsoring this beloved holiday cheesy potato post! Yummm.
Oh wow, these look yummy. I love anything with sweet potatoes! I will be trying these.
This is delicious! We made a batch a couple months ago – we cooked half and froze the other half. Last night we had the frozen batch and it tasted just as good as it did the first time. This recipe is a keeper!
Thanks, Maggie!
Just wanted to let you know this recipe made an appearance at our Easter table yesterday and it was a hit! Super easy to throw together and so delicious!
I love hearing that! Thanks for the comment Susan! This is perfect for Easter!
Meant to come back and comment on this post forever… one word: yum. Love the idea of the potato chips as a topper! Genius and total winner.
I was about to ask if you peeled them! I guess you didnt! You just gave me the recipe that I’m looking for for this weekend. Thanks as always Lindsay. 🙂
Now, my challenge, I need to find Gruyere here in the local deli.
Hope you can find it Dennis! it’s my current favorite cheese – worth the splurge!
I totally rocked the square bangs too! My mom made me have them because she thought they’d cover up my cowlick on the front left side of my face. But… As fate would have it, that just accentuated it. Because it was right there, front and center, for the world to see. So I grew my bangs out in 3rd grade and never looked back. 😉 But anywho, these potatoes… I think my guy would just about propose to the casserole dish on the spot. Potatoes + garlic + cheese = his idea of heaven. And potato chips? That’s just icing on the cake. Pinned!
We might be bangs sisters.
Wow–now that is the best way to make an awesome potato dish!
If I wanted to make on Christmas, do you think I could assemble the day before and just pop in the oven the next day? Also, did you peel the potatoes?
I didn’t peel them! 🙂 And I would think you could assemble day before, except the only thing is that sometimes potatoes discolor when you slice or cut them, like apples… But if that doesn’t bother you then it should be fine. Just wait to put the chips on until the day of.
Waaaa, that’s my favorite! I mean, scalloped potatoes! And I’m just loving the chips topping, as I love a little crunch as well. I usually top mine with Panko. Now I really want to make your recipe with sweet potatoes and Gruyere cheese and Kettle chips!
PS: My MIL and I love Kettle chips. They are the best!
Cheesy potatoes and I are BFFs. Topping them with chips is absolutely genius! This looks crazy good!
HOLY MOLY YUMM!! Such a good idea 🙂
Stirrup pants + bangs + bow. You just described my childhood! All I need in this picture is some cheesy, crunchy, givemetheentirepanrightnow potatoes, and I’ll be right back in the good old glory days!
Hahaha – the stirrups! SO classic.
Absolutely inspired! all my favorite flavors – how totally scrumptious!
Mary
Those look amaaaazing! I think they just might make it to my Christmas dinner menu. I’ll have to whip up a mini batch to test, of course:)
Orrr a full size batch. 🙂
Looks so good! Big Gruyere fan here too–not to mention the Kettle chips.
Oh man. THAT CHEESE.
I was luck enough as a child to live in Switzerland so Gruyere and Gratin Dauphinoise was a weekly staple at our house.
I have never tried it with sweet potato though. Now on my plans for the weekend.
Slightly off topic but if you ever get the chance to go to the little town of Gruyere, I would highly recommend it. It is, like the cheese, truly awesome.
Wait, there is a town called Gruyere? Why have I never heard of this? RESEARCH TIME
Who am I to question destiny? This is happening!! 🙂
I used to hate potatoes as a kid…well, except french fries (naturally, right?). But, over the last few years I’ve come to love potatoes of all kinds, so this here is right up my ally. Hmmm, might be a good Christmas side.
Yep – it’s what I’m bringing!
I bought those chips once in an airport…ONCE. I ate them in about 2.2 seconds and then when I was done I looked around wondering what I must have looked like haha. Traveling does that to you. Those chips are delicious and the potatoes look even better. Pinned!
They are dangerously good!
Such a happy little story. I must make it a reality, because these potatoes look amazing.
Kind of funny your kitchen contractor invited you to dinner. But I will have to say you might very well be right about putting ‘the best’ as part of the title for this dish. It
could easily win the title. I know my family would be over the moon with this!!!!! It might be THE potato dish for my big New Year’s Day dinner.
Yes, I know! They are so sweet – he and his wife are our age, and we have a lot in common, so it sort of just feels like they’re friends now. 🙂
Oh my word, these do look like THE BEST!!!
Quick question – is there any easy way to pin your posts? I’m looking for a Pin It button but can’t find it, but I could totally be blind too. Anyway, I usually print like oh, every.single.one. of your recipes but my recipe binder is overflowing with papers so it’s time to go digi. 🙂
Thanks!
There should be a pin it button at the top and bottom of every post as well as over each image when you hover your mouse over it. 🙂
I could eat a whole bag of their Honey Dijon in one sitting. No joke; it’s that good. It’s been missing from my grocery which leads me to believe I’ve kept them out of stock.
C.
Hahaha! Love it! …Except we need to get you re-stocked.
I sometimes top potato and pasta bakes with cornflakes to get that crunchy top, why didn’t I use crisps before, will be now looks soooo good,
Cornflakes! A classic toppin in my book. 🙂